If you are in a rush and don’t want to make the Ranchero Sauce, buy a jar of roasted red chile salsa, drain off the liquid, and use what remains. Scramble the eggs over low heat, turning them gently with a wooden spatula or spoon. If the eggs turn white while cooking, the pan is too hot. The chopped cilantro adds bursts of fresh green, herbaceous flavors. For a more robust and traditional finish, squeeze fresh lime juice on the eggs when they are almost finished cooking.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.